Baby Back Ribs
About This Recipe
This is a terrific recipe and so simple. This creation originally comes from the Reynolds Company. These get even better the next day! If you can’t find the foil bags you can just fold the foil into a packet. (For some reason, the foil bags are hard to find, but really not necessary if you seal the packet up well and place a sheet pan or cookie tin under the packet.)
For those with gluten-sensitivity, you can replace the flour with an equal amount of corn starch to keep the ribs from sticking to the foil. You may choose to leave off the cayenne, as I do, because it is so potent, with minimal change in the flavor.
1 Reynolds Hot Bags Foil Bag, large size
2 1/2 to 3 pounds baby back pork ribs, cut into 4 sections
1 1/2 teaspoons EACH salt and sugar
1 teaspoon EACH garlic powder, onion powder, chili powder and paprika
1/4 teaspoon EACH cayenne pepper and black pepper
1 1/2 cups barbecue sauce
1 tablespoon flour
Heat grill to medium (350-375 F) or oven to 400 degrees F. Place foil bag in a 1 inch deep pan.
Combine all seasonings. Coat both sides of ribs with seasonings; arrange in foil bag in an even layer. Combine bbq sauce and flour; spread evenly over ribs.
To seal, double fold open end of bag.
To cook, slide bag onto grill or leave in pan and place in hot oven. Grill for 1 hour or bake in oven for 1 1/4 hours.
Using oven mitts and a knife, carefully cut bag open. Fold back top for steam to escape. Brush ribs with additional barbecue sauce. Continue grilling or baking for 15 minutes to brown ribs.
fat grams 71
cholesterol milligrams 280
sodium milligrams 774
carbohydrates milligrams 9
fiber grams 1
protein grams 68